1.
Does yoghurt contain preservatives?
Yoghurt is an acidic product. For this reason if it is made under
the proper sanitary conditions, it can be kept without the need
for preservatives. At any rate, none of FAGE’s yoghurts
contain preservatives.
2. Is the milk boiled before it
is turned into yoghurt?
The milk that is selected for the making of yoghurt is heated
at 95C for approximately 10-15 minutes or at other equivalent
temperature - time permutations. The pasteurization of milk is
essential in order to destroy all the pathogenic bacteria that
may be found in the milk, in order to ensure that the milk is
safe and free from all the pathogenic bacteria that may be found
within it.
3. Why is yoghurt more easily digestible than milk?
Part of the milks sugar (lactose) has been fermented into lactic
acid; therefore it does not affect those who suffer from milk
intolerance.
4. What is Recommended Daily Requirement
(RDR)?
The R.D.R. is the amount of nutritional ingredients
such as proteins, carbohydrates, salts, vitamins and mineral elements
that are required by the human body on a daily basis. Please refer
to your Doctor or dietician for the recommended R.D.R.
5. At what time of day is it best
to eat yoghurt?
The active properties of yoghurt, (Its light taste and the fact
that it is one of the most easily digested foods), allow it to
be consumed at any time of the day. Yoghurt can replace a full
lunch, a snack, a dessert and naturally an evening meal as well.
We recommend a balanced diet. Please speak to a dietician for
a complete healthy diet.
6. How does FAGE ensure the superior
quality of yoghurt?
FAGE yoghurt is produced at one of the most modern dairy production
plants in Europe and is subject to the strictest physiochemical,
microbiological and organoleptic processing controls. In this
way the superior quality of the product is assured.
7. Does the milk you use for your
light yoghurts contain any added vitamin A or D? Is it just milk?
The milk that we use for the yoghurt production is not fortified
with vitamin A or D.
8.
How long do you ferment / culture the yoghurt?
Total yoghurt is low in carbohydrates due to the straining process
and the long fermentation time, which is about 15 hours. The cream
used for the product of Total 2% comes only from milk (rich in
milk fat) in order to achieve fat content of the product.
9.
Since the yoghurt is strained, does that mean that our yoghurt
includes more live culture than other yoghurts?
The procedure of straining is not related to the quantity of culture
contained but to the creamy texture of the total yoghurt. However,
it is a fact that Total yoghurt contains live yoghurt culture
that remains active until the expiration date and is associated
with many positive health benefits.
10.
What are you feeding the animals with?
The cows are fed by alfalfa. The milk is pasteurized. Our company
is under the IMS program which among others requires… The
control and testing of antibiotics (carried out by certified analysts)
for every delivery of milk before the Milk is accepted by the
Fage Total production plant. All the IMS procedures are strictly
regulated and inspected by the FDA.
11. What is the euro policy on hormones
in dairy cows?
The use of hormones is not permitted according to the European
Union laws and regulations.
12.
Why can you cook with Total Greek Yoghurt and not other yoghurts?
You can cook with Total Greek Yoghurt because the manufacturing
process involves straining the yoghurt to remove the whey. This
process gives it a rich, thick texture. Without the whey - which
is contained in most other yoghurts - you can heat Total Greek
Yoghurt to high temperatures and it will not separate.
13.
Is Greek Yoghurt live?
With the exception of UHT or long life yoghurts, all yoghurt is
live - including Greek Yoghurt. “Live” means that
the cultures are added after the milk has been heat treated to
remove any bacteria. All yoghurts with a shelf life of less than
30 days are almost certainly live. The live cultures added to
the yoghurt have many health benefits. Total Greek Yoghurt is
made with live cultures Lactobacillus bulgaricus and Streptococcus
Thermophilus at a concentration of 106 109 per gram of yoghurt.
14.
Are there any health benefits of eating authentic Greek Yoghurt?
Please go to the 'Health and Nutrition'
section.
15.
How is Total made?
Please go to the 'About Us' section to see how Total Greek Yoghurt
is made.
16.
Is it made with pasteurized milk?
Yes.
17.
Is it suitable for vegetarians?
Yes, all of the Total range of yoghurt products are free from
animal rennet. However, Total Feta Cheese does contain animal
rennet so is not suitable for vegetarians.
18.
Can I freeze the yoghurt?
Like all yoghurt products, we would not advise freezing, although
in small quantities, as part of a recipe, you should not experience
any problems.
19.
At what temperature should the yoghurt be kept?
The optimum storage temperature is 0-4°c.
